Use the correct potato for mashing, Agria are good, a little bit of milk and lots of butter.Sour cream is also a good option instead of milk and butter, especially if you chop some chives and add those too.Olive oil is also nice for a change.
grannypam,
Jun 6, 5:14am
warm the milk first.
angel361,
Jun 6, 5:14am
thanks grannypam have heard that but forgot
winnie231,
Jun 6, 5:30am
Tips from my favourite recipes boardie Fisher .
Mashed Potatoes My Favourite Cut up a small onion and dice finely. Place raw onions in spuds when mashing.
(a) Add half a pkt of maggi onion soup to the potatoes, mash as usual then add 1 tbsp of whole grain mustard and mix thru. (b) Try olive oil and crushed garlic through your mashed potato instead of butter and milk. (c) Grated tasty cheese and diced raw onion in mashed potatoes for tasty difference. Or use 2 spring onions. (d) Boil a good size piece of pumpkin with the potatoes. Mash altogether for nice colour and different subtle flavour. (e) Boil some kumara with the potatoes. Mash altogether for nice colour and different subtle flavour. (f) Add silver beet half way through to the potatoes as they cook. Then mash all together. (g) Add cabbage half way through to the potatoes as they cook. Add black pepper and then mash all together. Ideal with corn beef and mustard sauce. (h) Add 1/2 cup finely chopped parsley while mashing. (i) Add 2 tbsp of sundried tomatoes and 2 tbsp of chopped basil. (j) Add 2 rashers of chopped cooked bacon and a dash of tabasco sauce. (k) Add 1 ~ 2 tbsp each of Thai green curry paste and chopped parsley. Posted by fisher
jano8,
Jun 6, 5:33am
winnie231 - wow what great mashed spud ideas.
angel361,
Jun 6, 5:34am
thanks heaps winnie231
worzel6,
Jun 6, 5:36am
grated cheese and butter.
carriebradshaw,
Jun 6, 5:38am
My best tip is to use a potato ricer.I cant stand lumps in mashed potato and the ricer makes it so smooth.
terachaos,
Jun 6, 5:50am
Champ
elliehen,
Jun 6, 5:53am
winnie, do you know why fisher has taken down his website!
A search now results in: Error 404 "Oops! We were unable to find what you were looking for."
winnie231,
Jun 6, 6:33am
I've emailed him ellie . awaiting reply.
winnie231,
Jun 6, 6:34am
jano8 - these ideas are from another member here named fisher :) He's a legend!
macandrosie,
Jun 6, 7:04am
it's simple really, once you have added your favourite amount of milk & butter, use the potato masher to whip the potatoes really vigorously! IT really makes them creamy!
shop-a-holic,
Jun 6, 7:22am
A Potato Ricer is as important as the wooden spoon in the kitchen.You just can't live without it.Taste the difference :-)
davidt4,
Jun 6, 8:17am
1.Use a ricer 2.Add plenty of butter 3.Add a little cream 4.Add plenty of salt and pepper andlittle fresh nutmeg 5.Beat very well with a wooden spoon.Don't use a cake mixer or a food processor as it will turn gluey. 6.Serve in a hot serving dish.
lyl_guy,
Jun 6, 8:21am
I need to get a ricer, I think.My mashed potato always comes out well, but it takes a LOT of mashing to get every little lump out of it.I use warmed milk or cream, butter, salt, pepper, and sometimes grated parmesan cheese. I've made Julia Child's garlic mashed potatoes with a whole head of roasted garlic, and it was AMAZING too.
cookessentials,
Jun 6, 9:01am
Add a pinch of cream of tartar to make them lovely and fluffy. A little warm milk, plenty of butter and salt and pepper to taste
missy_chester,
Jun 6, 9:43am
I usually do mine with pepper and chopped parsley (as well as butter and milk of course) but lately have been adding ground Cumin & ground Coriander or Tumeric for a change. The spices discolour the spud but it's nice for a change.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.